Description
A hearty and comforting slow cooker casserole featuring Yukon Gold potatoes, ground beef, and kidney beans, all topped with melty cheese.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup finely diced sweet yellow onions
- 1 tablespoon minced garlic
- 1 (16-ounce) can dark red kidney beans, undrained
- 1 (14.5-ounce) can petite diced tomatoes with juice
- 1 (10-ounce) can diced tomatoes with fire roasted hatch chilies, with juice
- 1 cup frozen corn
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon chipotle powder
- 1½ pounds Yukon Gold potatoes, sliced about ⅛ inch thick
- 1¼ cups Colby and Monterey Jack cheese, freshly shredded
Instructions
- Lightly spray your crockpot with nonstick cooking spray to prevent sticking.
- In a 10-inch nonstick skillet over medium-high heat, brown the ground beef, diced onions, and minced garlic until the beef is no longer pink.
- Drain any excess grease from the skillet and transfer the mixture to the prepared crockpot.
- Add the kidney beans, diced tomatoes, corn, salt, black pepper, and chipotle powder to the crockpot. Stir until well combined.
- Remove 1½ cups of the meat mixture and set aside for the final layer.
- Layer the sliced Yukon Gold potatoes into the crockpot and sprinkle the reserved meat mixture evenly over the top.
- Cover and cook on high for 300 minutes or on low for 420 minutes.
- Before serving, sprinkle the shredded cheese over the top, cover again, and let it melt completely.
Notes
Serve with fresh cilantro, cornbread, or steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 80mg